Instant Pot Loaded Baked Potato Soup Recipe
This instant pot loaded baked potato soup recipe is just what you need. Creamy, cheesy, soul warming potato soup topped with all your favorites, and leaving your family full, fed and more than satisfied.
Ingredients
- 6 cups red-skinned potatoes (diced)
- I 32 oz carton chicken broth
- I can cream of onion soup
- 1 medium onion diced
- 2 tablespoons minced garlic
- 4 ounces Velveeta cheese block (or 1 cup of shredded Velveeta)
- 2 tablespoons butter
- ½ tsp Garlic powder
- ¼ teaspoon Thyme
- Salt & Pepper to taste
Instructions
- Melt butter on sauté and add in garlic. Toss in onions and stir occasionally until translucent.
- Pour in broth and add cream of onion. Stir to combine.
- Add in potatoes and seasonings. Set on high pressure for 25 minutes and do fast release.
- Remove four cups of soup in a small bowl and mix with an immersion blender. Add back in to pot with velveeta. Stir until cheese melts.
- Serve topped with bacon bits and scallions.
Video
Notes
Can use shredded cheddar in place of velveeta
Nutrition
Serving: 1g | Calories: 384kcal | Carbohydrates: 49g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 1766mg | Fiber: 4g | Sugar: 9g
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